1 1/2 Cups Almond or pecan meal
1/3 Cup Splenda
1/3 Cup Butter , melted
3 Packages Cream Cheese (8 Oz.) - softened
1 1/2 Cups Splenda
3 Eggs
2 Cartons Sour Cream (8 Oz.)
1 teas. Vanilla Extract
1/2 teas. Watkins Butter Pecan Extract
1 Cup Pecans, finely chopped - toasted
Combine nut meal, 1/3 cup splenda and butter,mixing well.
Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup Splenda, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperatur to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yields one 9-inch cheesecake. Makes 6 servings.